Start by mixing your butter until soft. Then add powdered sugar and brown sugar and mix until very creamy. Finally, add vanilla extract and combine.
In a different bowl, combine the dry ingredients: flour, orange zest, and salt.
Add the dry ingredients into the butter bowl and stir until well combined. Then fold in chopped cranberries and chopped pecans. Stir to combine.
Cut a 12-15 inches square piece of plastic paper or baking paper and place it over the counter. Place half of your batter over the paper, and roll it into a log shape: 1,5 inches thick and 7 inches long. Refrigerate them for 2+ hours.
Once you’re ready to bake, pre-heat the oven to 350F and prepare two large baking trays with baking paper.
Remove your logs from the fridge and remove the covering paper. Cut them into ¼-⅓ thick slices. Place them in the prepared baking trays and bake for 10-12 minutes, or until lightly golden in the edges.
Allow the cookies to cool for 10 minutes before transferring them out of the baking tray. They will be soft just before baking, but they’ll get firmer within minutes.,